Knife Thread

I have a pretty basic set of Stellar Sabatier knives, and whilst they are OK they have a rubber handle and on 2 of them, this has basically peeled away and on my chefs knife it's splitting.

Is there an easy way to get these repaired, or some sort of DIY approach I could take? I can definitely peel/cut the rest of the rubber off and then attach something. Or, should I just accept I need to buy new knives?
 
Free shipping and 10% off the very nice looking Hamono ZDP range at Cutting Edge Knives at the minute. I've also got a further 10% discount code WelcomeBack if anyone wants to try and use it, might only be for selected accounts though. Very tempted to pick up the kiritsuke.
 
Having finally decided to invest in some reasonable knives (Wusthof Ikon range - the Japanese ranges of knives are too good for me!), I now need somewhere decent to store them. What is recommended for nice looking magnetic wall racks? I like the idea of the wood effect ones and Cutting Edge Knives have one but it is over £50 for a piece of wood with a magnet in it. Is it worth the money?
 
Chaps,

A question that's been asked millions of times in this thread already - I'm after a decent chefs knife. I have the Global knife set at the moment (they're probably a swear word in here I guess!) But I want to slowly replace them with better knives, starting with the chef's knife.

Firstly, I'm probably heading to Gloucester tomorrow where there's a ProCook shop.
Would this one be 'acceptable' in this forum? ;)
https://www.procook.co.uk/product/procook-damascus-x100-vg10-chef-knife-6

Failing that, I'm probably heading to London sometime soon, where I've see there are a few dedicated Japanese knife shops. But walking in there, I wouldn't have a clue what to ask for....... (one I've seen already -https://www.kataba.co.uk/)

Any advice welcome! Cheers!
 
I don't mind spending a bit on it if it's a good quality, and a 'last a life time' sort of knife.

I've read damascus is the one that's a lot trickier to maintain/sharpen?

I guess Japanese would be nice, only because my partner and I were planning our first trip to Japan later this year. Obviously that aint happening! While I was there I was going to treat myself to a really good knife.
 
Shadowness said:
I don't mind spending a bit on it if it's a good quality, and a 'last a life time' sort of knife.

I've read damascus is the one that's a lot trickier to maintain/sharpen?

I guess Japanese would be nice, only because my partner and I were planning our first trip to Japan later this year. Obviously that aint happening! While I was there I was going to treat myself to a really good knife.
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Modern Damascus isn't really relevant to functionality, it's just a style of making the knives with folded metals in layers. You want to look at the rockwell rating of the metal, it will generally be between 54-65 for knives.

54-56 is very soft, very easy to sharpen but won't hold an edge long. Great for meat cleavers as the softer metals are far less brittle. Most cheap knives are about 56.

A basic Wusthof cleaver just as an example.

58-61 is common for higher end knives using types of stainless steel (like VG-10), these can be damascus or not, doesn't affect funtionality.

This is what I always reccomend for a general purpose knife that's not too expensive. Uses VG10 steel and is 60 Rockwell. Tojiro 210mm.

Here's a Damascus knife using a similar steel which is slightly softer at 59. Kanetsune 165mm.

61+ are usually high carbon blades, like Aogami Super. These knives will take a very sharp edge and retain it for a very long time. However they are brittle, don't use them on anything hard like bone or frozen food. Don't drop them. They also rust/stain if left wet or if they aren't cleaned quickly after cutting something acidic.

Here's an example, HRC rating of 65.

But you can spend a lot more.

A lot.
 
Shadowness said:
Thanks for all the info @Raikiri

Unless it's my work place's internet, not of those links worked. I'll try and search manually though.
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Sometimes their site doesn't like Firefox if that's what you're using.

Shadowness said:
Just stumbled across this site, searching for the first knife you linked....

https://thesharpchef.co.uk/collections/knife-sets

Very tempted by a simple 2 knife set, one chefs and one utility (smaller)
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They are decent, £167 on Hocho for the same set though (might have import fees).
 
I'm tempted to get one of these online, but I also really want to wait until I'm in London and visit one of the amazing looking stores there. Although I feel I may get carried away and spend way more than I intended!

Once you're spending more than £100 or so on a 21" chef's knife for example, what are you really getting more of?! I see the blue steel ones are mega $$$, and seem much more durable and hold their sharpness for much longer.
 
I'm tempted to get one of these online, but I also really want to wait until I'm in London and visit one of the amazing looking stores there. Although I feel I may get carried away and spend way more than I intended!

Once you're spending more than £100 or so on a 21" chef's knife for example, what are you really getting more of?! I see the blue steel ones are mega $$$, and seem much more durable and hold their sharpness for much longer.
 
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